in the cellar : This wine is unfortunately sold out. All grapes were destemmed and crushed. Juice was treated reductively and SOÂ² was added at crushing. Free run juice and first press extraction was sparged with nitrogen and settled for 9 days. Fermentation is induced by active dried yeast and took 16 days to complete. The wine was left for 2 months on its gross lees after which it was racked and left for an additional 4 weeks on the fine lees.